Located in the heart of historic Bowen's Wharf, Fluke Wine, Bar & Kitchen in Newport, Rhode
Island focuses on relaxed modern American
cuisine. The restaurant, owned by the personable Jeff and Geremie
Callaghan, features the talented Chef Neil Manacle in the kitchen,
an inspired cocktail menu, and fresh farm, and ocean to table cuisine.
Jeff and Geremie Callaghan opened the
attractive restaurant in 2007, Chef Neil Manacle who worked with notable
Chef Bobby Flay, joined the team in 2009 along with Sous Chef Kevin King,
who worked with Neil at Apiary in New
York; together, they make an experienced and
Fluke Wine, Bar & Kitchen
Fluke Wine, Bar & Kitchen, housed in a pretty wood shingle building in
Bowen's Wharf, occupies two floors and provides guests with harbor views.
Edward and I had dinner at the restaurant on a Friday night in late January
2010, where we sat at a table by a large window trimmed with white fairy lights
and enjoyed our view overlooking the quaint shops and a large tree dressed with
old-fashioned large white bulbs.
Inside the restaurant, the tables were dressed with white
linens topped with white paper, accessorized with candles in white holders, and
flanked by bentwood oak chairs. A whimsical painting of a mermaid painted on
what was once a bow of a sailboat graced one wall of the restaurant, while
paintings of Newport
in gold frames added visual appeal to other walls. The ambience is at once
comfortable, warm, and welcoming with the genial Geremie working the front of
Fluke Wine, Bar & Kitchen takes its cocktail and spirits
menu seriously, and by that I mean that the restaurant uses freshly squeezed
juices, features inspired cocktails, and their list of spirits is equally
impressive. Their list of rums reads like a sailing guide with stops in
Trinidad, Puerto Rico, Haiti, US Virgin Islands, Venezuela, Antigua, Bermuda,
Martinique, Barbados, Jamaica, Anguilla, and Dominican, or as Geremie referred
to it, island sailing via the glass; with other spirits equally
Sitting on the second level of the restaurant, we could hear
the distant yet distinct sound of a cocktail shaker being expertly shaken at
the bar on the third level, which was music to our ears and enough to convince
us to begin our evening with one of their signature cocktails, the Fluke
Sunset, a delectable potent potable made with Barbancourt 3-Star, Passion
Fruit, Ginger, Lime Juice, and Super POM, which our waiter shook and poured
1 ½ oz
Barbancourt 3-Star Rum 3 count
Passion Fruit Ginger Nectar 2 count
Fresh lime juice 1 count
Simple Syrup 2 count
Super POM 1 Count
Garnish: Lime Pinwheel
In mixing glass combine all ingredients except Super POM.
Add ice, shake well and strain into chilled cocktail glass. Add Super POM then
garnish with lime pinwheel atop cocktail.
To accompany our Fluke Sunset cocktails, Chef Neil Manacle
sent us an amuse bouche of delicately golden chicken empanadas accompanied by
tomatillo, lime juice, pumpkin seed, and green chile dipping sauce, which was a
delightful introduction to his style.
Edward continued with a first course of Cornmeal Crusted
Calamari over Roasted Pineapple Green Chile Salsa, which was calamari that was
lightly dusted, cooked to crispy golden perfection, and presented on a bed of
roasted pineapple with a hint of spice from the chile, and the interplay of
sweet and savory tempered with spice melded beautifully in this dish.
Cornmeal Crusted Calamari
I had the Roasted Beet Salad with Toasted Pistachio Crema,
which was an artistic presentation of thinly sliced alternating red and yellow
beets topped with crème fraiche, chopped pistachios, and garnished with micro
Roasted Beet Salad
For Edward's second course, he had the Shellfish Pan Roast,
a lovely mélange of Scallops, Clams, Mussels, and Shrimp presented in a deep
bowl with a rich broth and garnished with a grilled sliced baguette, which was
reason enough to drive to Newport.
Before Jeff Callaghan opened Fluke Wine, Bar & Kitchen in 2007, he
represented premium wines throughout the United States, and he brings his
passion and his talent to the restaurant with an impressive selection of
domestic and international wines offered by the bottle, as well as wines by the
glass. The shellfish was paired with a Clos La Chance Pinot Noir, Santa Cruz
Shellfish Pan Roast
I continued with Wild Mushroom Risotto with Asiago and
Truffle Oil, which was a heady mixture of wild mushrooms married to al dente
risotto, with shallots, onions, and chicken broth, topped with Asiago, and
enhanced with truffle oil, which was paired with a Frog's Leap Sauvignon Blanc,
Wild Mushroom Risotto
We ended the evening on a sweet note with pastry made by Sous
Chef Kevin King. Edward had a fabulous Pear Walnut Cake with Fig Preserves,
which was a delicate cake studded with poached pears, baked in an individual
flute pan, and served warm from the oven accompanied by housemade fig preserves
and toasted chopped nuts.
Pear Walnut Cake
I had the Goat's Cheesecake with Candied Kumquats, which was
an individual round of silky and creamy cheesecake made from a blend of goat
cheese, ricotta, and cream cheese, and was enhanced with a lovely accompaniment
of slightly bittersweet candied kumquat.
Goat's Cheesecake with Candied Kumquats
Since the menu at Fluke Wine, Bar & Kitchen changes by
the season, as well as by the catch, we cannot wait to have dinner again the
next time we are in Newport.
Fluke Wine, Bar & Kitchen is open during the winter from Thursday through
Sunday from 5:00 pm, and is open nightly during the summer from 5:00 pm.
Reservations are recommended.
Chef Neil Manacle and Sous Chef Kevin King
Read about Fluke Wine, Bar & Kitchen in the Chefs'
Recipes section where Chef Neil Manacle shares his recipe for Grilled
Lamb T Bones with Fried Hummus, Dates, Figs, and Apricots.
Fluke Wine, Bar & Kitchen
41 Bowen's Wharf
Rhode Island 02840
Read other articles on Newport,
Rhode Island in the Destinations,
Hotels and Resorts, and Chefs' Recipes sections.
© February 2010. Luxury
All rights reserved.